Imagine capturing the essence of summer in a single, luscious jar - that's exactly what this Old Fashioned Wild Blackberry Jam promises! Forget store-bought preserves; this recipe transforms humble wild blackberries into a magical spread that will transport your taste buds to sun-drenched forest clearings. Whether you're a seasoned canner or a curious kitchen adventurer, this jam-making journey will not only fill your pantry with liquid gold but also connect you to a time-honored culinary tradition that celebrates nature's sweetest bounty.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 jars
Ingredients
- 4 cups wild blackberries
- 2 cups sugar
- 1/4 cup lemon juice
- 1 package pectin
Instructions
- Carefully wash and sort wild blackberries, removing any stems, leaves, or damaged berries. Gently pat the berries dry with clean paper towels.
- In a large, heavy-bottomed stainless steel or enamel pot, combine the wild blackberries and lemon juice. Use a potato masher or the back of a wooden spoon to crush the berries, releasing their natural juices.
- Gradually sprinkle the pectin over the crushed berries, stirring continuously to ensure even distribution and prevent clumping.
- Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly to prevent burning. A full rolling boil is when bubbles continue to form even while stirring.
- Add the sugar all at once, stirring vigorously to completely dissolve. Continue stirring and maintain the full rolling boil for exactly 1 minute.
- Remove the pot from heat and skim off any foam that has formed on the surface using a metal spoon.
- Carefully ladle the hot jam into sterilized glass canning jars, leaving about 1/4 inch of headspace at the top. Wipe jar rims clean with a damp cloth to ensure a proper seal.
- Apply clean, sterilized lids and rings to the jars, tightening them fingertip-tight.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. Use canning tongs to carefully place and remove jars.
- Remove jars and let them cool completely at room temperature. You'll hear a satisfying "pop" as the lids seal. Check seals after 24 hours by pressing the center of each lid.
- Store sealed jars in a cool, dark place. Refrigerate after opening and consume within 3 weeks.
Tips
- • Choose the ripest, freshest wild blackberries for the most intense flavor • Use a heavy-bottomed pot to prevent scorching and ensure even heat distribution • Sterilize your jars thoroughly to prevent bacterial growth • Invest in a good candy thermometer for precise temperature control • Don't rush the boiling process - patience is key to achieving the perfect jam consistency • Test jam's readiness by placing a small amount on a chilled plate; it should wrinkle when pushed • Label your jars with the date to track freshness • Store in a cool, dark place to maximize shelf life • Consider adding a vanilla bean or cinnamon stick during cooking for extra depth of flavor
Nutrition Facts
Calories: 443kcal
Carbohydrates: 114g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
